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Sheep's Tails and Kidneys

Blanch, trim, and stew the tails, as before, in as much stock as will cover them, and stew with them a carrot, an onion stuck with two cloves, and a small bunch of sweet herbs. When the tails are done enough, take them up, and place them in a circle on a hot dish; put in the centre an equal number of broiled kidneys, and serve in a tureen a sauce prepared as follows. Strain the gravy in which the tails were stewed, thicken with flour and butter, boil it till it is thick enough to coat the spoon, and stir into it the juice of half a lemon. Time, three or four hours to stew the tails.